Ingredients
1 tablespoon olive oil
1 large onion, chopped
2 to 3 garlic cloves, minced
Two 15- to 16-ounce cans chickpeas, drained and rinsed
1 to 2 teaspoons garam masala or good-quality curry powder
1/2 teaspoon turmeric
2 teaspoons grated fresh or jarred ginger
2 large tomatoes, diced
1 tablespoon lemon juice
1/4 cup minced fresh cilantro, or to taste
Salt to taste
Hot cooked grain (rice, quinoa, or couscous), optional
Preparation
1. Heat the oil in a wide skillet. Add the onion and sauté until translucent. Add the garlic and continue to sauté until the onion is golden.
2. Add the chickpeas, garam masala, turmeric, ginger, tomatoes, lemon juice, and about 1/4 cup water. Bring to a simmer, then cook over medium-low heat for 10 minutes, stirring frequently. This should be moist and stewlike, but not soupy; add a little more water, if needed.
3. Stir in the cilantro and season with salt. Serve on its own in shallow bowls or over a hot cooked grain, if desired.
Sunday, January 22, 2012
Seitan and Polenta Skillet
Ingredients
One 18-ounce tube polenta
1 1/2 tablespoons olive oil
Cooking oil spray, optional
1 tablespoon reduced-sodium soy sauce
1 pound seitan, cut into bite-size pieces or strips
4 large or 6 medium stalks bok choy, with leaves, sliced crosswise
5 to 6 ounces baby spinach
4 scallions, sliced
1 tablespoon balsamic vinegar, or more to taste
1/4 cup oil-packed sliced sun-dried tomatoes, optional
Salt and freshly ground pepper to taste
Preparation
1. Cut the puckered ends off the polenta, then slice ½ inch thick. Cut each slice into 4 little wedges.
2. Heat a wide nonstick skillet. Add a drop of the oil and spread it around with a paper towel to create a very light coat, or use cooking oil spray. Add the polenta wedges; cook in a single layer over medium heat until lightly browned, about 5 minutes on each side.
3. Transfer the polenta to a plate. Heat the oil and soy sauce slowly in the same skillet. Before they get too hot, add the seitan and stir well. Raise the heat to medium-high and sauté, stirring frequently, for 5 minutes. Stir in the bok choy, spinach, and scallions, then cover and cook until just wilted, 1 to 2 minutes.
4. Sprinkle in vinegar to taste. Gently fold in the polenta wedges and sun-dried tomatoes, if using, Season with salt and pepper and serve at once.
One 18-ounce tube polenta
1 1/2 tablespoons olive oil
Cooking oil spray, optional
1 tablespoon reduced-sodium soy sauce
1 pound seitan, cut into bite-size pieces or strips
4 large or 6 medium stalks bok choy, with leaves, sliced crosswise
5 to 6 ounces baby spinach
4 scallions, sliced
1 tablespoon balsamic vinegar, or more to taste
1/4 cup oil-packed sliced sun-dried tomatoes, optional
Salt and freshly ground pepper to taste
Preparation
1. Cut the puckered ends off the polenta, then slice ½ inch thick. Cut each slice into 4 little wedges.
2. Heat a wide nonstick skillet. Add a drop of the oil and spread it around with a paper towel to create a very light coat, or use cooking oil spray. Add the polenta wedges; cook in a single layer over medium heat until lightly browned, about 5 minutes on each side.
3. Transfer the polenta to a plate. Heat the oil and soy sauce slowly in the same skillet. Before they get too hot, add the seitan and stir well. Raise the heat to medium-high and sauté, stirring frequently, for 5 minutes. Stir in the bok choy, spinach, and scallions, then cover and cook until just wilted, 1 to 2 minutes.
4. Sprinkle in vinegar to taste. Gently fold in the polenta wedges and sun-dried tomatoes, if using, Season with salt and pepper and serve at once.
Wasabi Arugula Chickpea Salad
Ingredients:
Greens of your choice, for 4-6 people ( I used arugula, aka. rocket)
1 Carrot, shredded
2 TSP EFA Antioxidant Oil Blend
3/4 CUP Celery, chopped
1 Mango, chopped
1/3 CUP Toasted Slivered Almonds
1 Recipe Wasabi Chickpeas, below
1 Recipe Avocado Wasabi dressing, below/li>
Fresh Cracked Black Pepper
Wasabi-Tamari Chickpeas:
2 TSP EFA Antioxidant Oil Blend1 CUP Chickpeas
1 TSP Wasabi Powder
1 TSP Sugar
1 TBS BRAGGS Soy Sauce
Avocado Wasabi Dressing:
1 Ripe Avocado, diced
2 TSP White Wine Vinegar
3 TBS Hummus, plain or garlic
1 TSP Stoneground Mustard
1/2 TSP Salt
2 TSP Wasabi Powder
1/3 Cup EFA Antioxidant Oil Blend
Directions:
Whisk dressing ingredients together, except for EFA oil, until smooth.
Slowly add EFA oil until emulsified and smooth, refrigerate.
Toast almonds, set aside.
Mix wasabi-tamari chickpeas and set aside.
In large bowl, add your salad ingredients and wasabi-tamari chickpeas (leave some almonds and chickpeas for garnish).
Toss with dressing to lightly coat.
Dish salad, garnish and crack fresh black pepper over the top. Serve immediately!
Greens of your choice, for 4-6 people ( I used arugula, aka. rocket)
1 Carrot, shredded
2 TSP EFA Antioxidant Oil Blend
3/4 CUP Celery, chopped
1 Mango, chopped
1/3 CUP Toasted Slivered Almonds
1 Recipe Wasabi Chickpeas, below
1 Recipe Avocado Wasabi dressing, below/li>
Fresh Cracked Black Pepper
Wasabi-Tamari Chickpeas:
2 TSP EFA Antioxidant Oil Blend1 CUP Chickpeas
1 TSP Wasabi Powder
1 TSP Sugar
1 TBS BRAGGS Soy Sauce
Avocado Wasabi Dressing:
1 Ripe Avocado, diced
2 TSP White Wine Vinegar
3 TBS Hummus, plain or garlic
1 TSP Stoneground Mustard
1/2 TSP Salt
2 TSP Wasabi Powder
1/3 Cup EFA Antioxidant Oil Blend
Directions:
Whisk dressing ingredients together, except for EFA oil, until smooth.
Slowly add EFA oil until emulsified and smooth, refrigerate.
Toast almonds, set aside.
Mix wasabi-tamari chickpeas and set aside.
In large bowl, add your salad ingredients and wasabi-tamari chickpeas (leave some almonds and chickpeas for garnish).
Toss with dressing to lightly coat.
Dish salad, garnish and crack fresh black pepper over the top. Serve immediately!
Quinoa Salad
This quick vegan Quinoa Salad is a delicious snack or side and ready in 15 mins or less!
Ingredients:
1 cup of water
1/2 cup of Quinoa
1 Cucumber
1 Tomato
1 Cup of Sugar Snap Peas
Kidney Beans
2 tsp Apple Cider Vinegar
Fresh squeezed lemon
Salt & Pepper
Directions:
Boil 1 cup of water then add 1/2 cup Quinoa, cover with lid and simmer for 15 minutes
While that is cooking...fill your bowl with whatever you have in the fridge. I used: Cucumber, Tomato, Sugar Snap Peas & Kidney Beans
Add the cooked Quinoa, mix all together, top with salt/pepper, a couple of tsp's of Apple Cider Vinegar and some fresh squeezed lemon
Ingredients:
1 cup of water
1/2 cup of Quinoa
1 Cucumber
1 Tomato
1 Cup of Sugar Snap Peas
Kidney Beans
2 tsp Apple Cider Vinegar
Fresh squeezed lemon
Salt & Pepper
Directions:
Boil 1 cup of water then add 1/2 cup Quinoa, cover with lid and simmer for 15 minutes
While that is cooking...fill your bowl with whatever you have in the fridge. I used: Cucumber, Tomato, Sugar Snap Peas & Kidney Beans
Add the cooked Quinoa, mix all together, top with salt/pepper, a couple of tsp's of Apple Cider Vinegar and some fresh squeezed lemon
Tuesday, January 17, 2012
Celery Soup
From: http://www.therawtarian.com/raw-cream-celery-soup-recipe
Ingredients:
1 cup of roughly chopped celery
1/4 cup cashews
1/2 garlic clove
3/4 cup water
1/2 to 3/4 teaspoon celtic sea salt
1/2 cup finely chopped celery (reserve - do not blend)
Preparation:
1. Add all of the raw cream of celery soup recipe ingredients (except the last 1/2 cup of celery) to your high-speed blender.
2. Blend in your high-speed blender. Start blending on low and work your way all the way up to high. Blend for a very long time so that the stringiness is blended and so that the soup recipe warms up nicely from the speed of your blender.
3. Place your 1/2 cup chopped celery into a bowl. Pour blended celery soup mixture on top of the chopped celery. Mix gently with a spoon.
4. Serve immediately. For an added touch, garnish with thinly sliced avocado.
This raw cream of celery soup recipe makes enough for one big bowl or two very small appetizer cups.
Ingredients:
1 cup of roughly chopped celery
1/4 cup cashews
1/2 garlic clove
3/4 cup water
1/2 to 3/4 teaspoon celtic sea salt
1/2 cup finely chopped celery (reserve - do not blend)
Preparation:
1. Add all of the raw cream of celery soup recipe ingredients (except the last 1/2 cup of celery) to your high-speed blender.
2. Blend in your high-speed blender. Start blending on low and work your way all the way up to high. Blend for a very long time so that the stringiness is blended and so that the soup recipe warms up nicely from the speed of your blender.
3. Place your 1/2 cup chopped celery into a bowl. Pour blended celery soup mixture on top of the chopped celery. Mix gently with a spoon.
4. Serve immediately. For an added touch, garnish with thinly sliced avocado.
This raw cream of celery soup recipe makes enough for one big bowl or two very small appetizer cups.
Wednesday, January 11, 2012
Lavender chocolate bars
Ingredients
1 cup liquid coconut oil
3 tablespoons agave syrup
1/4 cup fresh lavender flowers or 1 1/2 tablespoons dried
3/4 cup cacao powder
1/4 cup almond butter
1 cup almonds, coarsely chopped by pulsing in food processor
1 cup raisins
1/3 cup sliced almonds
Preparation
In the high-speed blender, combine the coconut oil, agave syrup, and lavender flowers. Process for 30 to 60 seconds, checking that the mixture is not getting too hot, until smooth. Add the cacao and almond butter and blend slowly on low speed until well mixed.
Transfer to a mixing bowl, add the chopped almonds and raisins, and mix well.
Spread the mixture onto a sheet tray lined with parchment paper in a 1⁄2 to 1- inch layer. Top with the sliced almonds. Place in the freezer to chill until solid, about 15 minutes. Break into pieces and serve.
Will keep for a month or more in the freezer.
1 cup liquid coconut oil
3 tablespoons agave syrup
1/4 cup fresh lavender flowers or 1 1/2 tablespoons dried
3/4 cup cacao powder
1/4 cup almond butter
1 cup almonds, coarsely chopped by pulsing in food processor
1 cup raisins
1/3 cup sliced almonds
Preparation
In the high-speed blender, combine the coconut oil, agave syrup, and lavender flowers. Process for 30 to 60 seconds, checking that the mixture is not getting too hot, until smooth. Add the cacao and almond butter and blend slowly on low speed until well mixed.
Transfer to a mixing bowl, add the chopped almonds and raisins, and mix well.
Spread the mixture onto a sheet tray lined with parchment paper in a 1⁄2 to 1- inch layer. Top with the sliced almonds. Place in the freezer to chill until solid, about 15 minutes. Break into pieces and serve.
Will keep for a month or more in the freezer.
Sunday, January 1, 2012
Rick Bayless's Mojo de Ajo
Slow Roasted Garlic Mojo
Mojo de Ajo
Makes about 3 cups mojo de ajo (made with 2 cups of oil)
Recipe from Season 7 Mexico - One Plate at a Time
INGREDIENTS
4 large heads garlic
OR 10 ounces (about 1 3/4 cups) peeled garlic cloves
2 or 3 cups fruity olive oil
1 teaspoon salt
1/2 cup fresh lime juice
DIRECTIONS
Heat the oven to 325 degrees. Break the heads of garlic apart, then mash each clove (a fist against the side of a knife is what I do) to release the clove from its papery skin; if using already-peeled garlic, scoop the cloves into a heavy plastic bag and use a rolling pin to mash them slightly.
Stir together the garlic, oil and salt in an 8x8-inch baking pan (make sure all the garlic is submerged), slide it into the oven and bake until the garlic is soft and lightly brown, about 45 to 55 minutes.
Add the lime juice and return to the oven for 20 minutes for the garlic to absorb the lime and turn golden brown. (If you’re using the larger quantity of oil, ladle off 1 cup—no garlic cloves—and store it in a cool dry place for use in salad dressing or sautéing.)
Using an old-fashioned potato masher or large fork, mash the garlic into a coarse puree. Pour the mixture into a wide-mouth storage container and refrigerate it until you’re ready to enjoy some deliciousness. The mojo will last for up to three months as long as the garlic stays submerged under the oil.
Mojo de Ajo
Makes about 3 cups mojo de ajo (made with 2 cups of oil)
Recipe from Season 7 Mexico - One Plate at a Time
INGREDIENTS
4 large heads garlic
OR 10 ounces (about 1 3/4 cups) peeled garlic cloves
2 or 3 cups fruity olive oil
1 teaspoon salt
1/2 cup fresh lime juice
DIRECTIONS
Heat the oven to 325 degrees. Break the heads of garlic apart, then mash each clove (a fist against the side of a knife is what I do) to release the clove from its papery skin; if using already-peeled garlic, scoop the cloves into a heavy plastic bag and use a rolling pin to mash them slightly.
Stir together the garlic, oil and salt in an 8x8-inch baking pan (make sure all the garlic is submerged), slide it into the oven and bake until the garlic is soft and lightly brown, about 45 to 55 minutes.
Add the lime juice and return to the oven for 20 minutes for the garlic to absorb the lime and turn golden brown. (If you’re using the larger quantity of oil, ladle off 1 cup—no garlic cloves—and store it in a cool dry place for use in salad dressing or sautéing.)
Using an old-fashioned potato masher or large fork, mash the garlic into a coarse puree. Pour the mixture into a wide-mouth storage container and refrigerate it until you’re ready to enjoy some deliciousness. The mojo will last for up to three months as long as the garlic stays submerged under the oil.
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